You guys, I have a story to share.
And it has absolutely nothing to do with the side dish I’m sharing with you. A dish that’s perfect for potlucks and looks like summer.
Today was a rough day. Tempers were running both short and high. The day started 45 minutes too early (when you have two energetic little boys at home, that 45 minutes is precious!), the broken garage door (full story on that Sunday) was being uncooperative putting me in a bad mood I couldn’t snap out of, and naps were not taken. My 2 year old didn’t listen even a little bit at the playground, and I have a “three strikes you’re out” rule which cut our trip quite short.
When we got home all he wanted to do was play in his Duck Pond Water Table patio. I told him he had to prove to me that he could listen. He was charged with going into his room, getting a book, and sitting still while I read to him. My kid came back with a Chick-fil-A kid’s meal board book – a 4 sentence novel! Seriously, is my child that smart or was it simply coincidental? After some time playing in the water the boys had their first shared bath. Firecracker asked for dinner, which he didn’t eat. Treat was fussy, so I assumed he was also hungry (he did eat). At 6:20pm both boys were asleep at the table. Thankfully my husband was on his way home and I didn’t have to figure out how I was going to wriggle us out of our position. (See photo. –>)
It’s now 9pm and the boys are still sleeping in their beds! I’m a little nervous for what that means my tomorrow will look like. But I’m grateful for the date my husband and I ended up getting. We cooked dinner together and ate it on the patio. We then shared the kitchen clean up, and watched non-cartoon television. Ah, the exciting life of parents of young children.
Firecracker ended up waking around 9:30. He needed to come upstairs for a cup of water and to watch his nighttime programming. He then snuggled in our bed for a little bit before asking to go lay down in his room. Treat stayed asleep until his typical midnight awakening, and 4, and both were up between 6-6:30.
Three Bean Salad
- 1/2 lb fresh green beans, cut in 1/2″ pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 bell pepper, diced (I used a combination of orange and red)
- 1/2 red onion, diced
- 2 tbsp chopped fresh parsley (I used Gourmet Garden lightly dried parsley)
- 1/4 C + 2 tbsp apple cider vinegar
- 1/4 C canola oil
- 3 tbsp agave
- Cook green beans in a pot of boiling salted water for 4 minutes, or until desired tenderness is achieved. Drain and place the beans in a bowl of cold water to stop the cooking process. Drain.
- Toss green beans, chickpeas, kidney beans, pepper, and parsley in a large bowl.
- In a measuring cup, whisk together the vinegar, oil, and agave. Season to taste with S+P. Dress bean salad with as much dressing as desired.
*This recipe is adapted from Marcie at http://flavorthemoments.com/fresh-and-easy-three-bean-salad/*
Disclaimer: This post contains affiliate links.